For the Chickpea Puree:
Place all ingredients in a Vita-Prep Blender and blend until friction makes puree hot and very smooth. Pass through chinoise and cool in blast chiller

For the Carrot Confit:
In half the butter slowly roast carrots with thyme salt and pepper.
When light Doree add juice and remaining butter. Reduce to Glaze.

For the Carrot Juice Emulsion:
Combine at room temp and blend using Bamix.

For the Lamb Tongue Confit:
Cure Tongues for 12 hours in spiced cure, Rinse and cover in extra-virgin olive oil with remaining ingredients. Cook in CVap oven for 18 hours at 165˚F. Peel and reserve.

For the 24-Hour Lamb Shoulder:
Season and sear lamb shoulder. Place in cast iron cocotte on bed of onions and garlic.
Cook for 24 hours in CVap oven at 165˚F. Cool, portion and reserve.

To Assemble and Serve:
Season and sear lamb double chop in sauté pan. Transfer to the CVap oven and cook at 132˚F. Season and sear a 2-ounce crepinette of house made Merguez and add to the CVap oven. Heat lamb Jus and finish with picked lemon thyme leaves and minus 8 vinegar for balance. Add half a lamb tongue and a piece of the shoulder to heat through.
Glaze blanched split fresh chickpeas in the fresh chickpea hummus.